Bear Steak & Razor Clam Chowder Recipes

RAZOR CLAM CHOWDER & BEAR STEAK RECIPES

In Stuart Brannon’s Final Shot, Brannon is forced by his friend, Lady Harriet Reed-Fletcher, to do a bit of razor clamming. Then she makes him promise to try eating at least one bite of razor clams fixed in various dishes: a plain clam dip, a smoked clam dip, a clam cake and also a clam spread with a touch of hot sauce. He would much prefer the bear steak on the menu at the Oregon Gearhart Hotel cafe. But he tries to be cooperative. Or does he? Read his response towards the end of Chapter 21 in Stuart Brannon’s Final shot.

In any case, Stuart Brannon would surely like this razor clam chowder recipe.

Razor clamming is hard. Razor clam chowder is easy. Found this off the internet at Shelterrific.com. They got it from the State of Washington. Below the razor clam chowder is the bear steak recipe.

Razor Clam Chowder

RAZOR CLAM CHOWDER

2 Tbl. – 3 slices of diced bacon or salt pork
1/2 C. chopped onion
1 – 1 ½  C. diced raw potatoes
2 C. water
1 pint clams ground or chopped and liquid
1 can evaporated milk (can use fat-free variety)
3 Tbl. butter
1 tsp. salt
1/4 tsp. white pepper

You can prepare everything, including the sautéed items, in the same soup pot.

Sauté pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish.

Add chopped onion to hot fat, sauté until tender, but do not brown.

Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done.

Stir in clams and all other ingredients. Heat until piping hot, but do not boil.

Serves 6.

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Now, it’s time for the bear steak. Another time in Stuart Brannon’s Final Shot, Brannon orders bear steak off the Gearhart Hotel café menu. If you get a hankering for bear steak, like he did, here’s a recipe to try.

Bear Steak Dinner

BEAR STEAK

Printed from COOKS.COM

2 lbs. bear steak
1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
1 c. flour
1/2 c. shortening

Cut ripened steaks 1 inch thick and pound on both sides with a meat hammer. Mix spices and rub mixture vigorously into both sides of meat. Dredge in flour.

Heat shortening in skillet and sear meat on both sides. Lower heat, add 3 tablespoons warm water, and cover skillet. Simmer steaks for 15 minutes, turning once. Test with a fork for tenderness.

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Read about family writing project for finishing Dad’s last novel here: https://www.blybooks.com/2013/11/western-book-series/

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YouTube video book trailer for western book series, Book #7 Stuart Brannon’s Final Shot:

[youtube]http://youtu.be/ZZqu6iaObhY[/youtube]